Healthy Vegetable Lasagna
My Healthy Vegetable Lasagna is the perfect healthy “pasta” dish! The butternut squash noodles are large, flat, and sturdy, so they’re great for making a gluten-free, grain-free lasagna! Trust me, if you LOVE pasta (and if you WANT to love your veggies) then you have to make this recipe!
What’s so special about this lasagna is that you feel like you’re indulging in real pasta – but it’s secretly the healthiest lasagna ever! I mean really, you wouldn’t even know that there weren’t any noodles because it’s just that good! The key to making this totally veggie-packed dish is to use real lasagna fillings and pile them high. That means layer in the ricotta, parmesan, and tomato sauce to create the dreamiest bite. You’re going to love it!
Healthy Vegetable Lasagna with Grain Free NoodlesPrint This
- 1 medium butternut squash
- 2 1/2 cups Easiest Veggie-Loaded Bolognese Sauce (or 2 cups of your favorite tomato sauce + 1/2 lb. cooked and seasoned ground beef)
- 3/4 cup ricotta cheese
- 2/3 cup grated parmesan cheese, for topping (optional)
- Preheat the oven to 375 degrees F.
- Place the whole squash in a baking dish for about 40 minutes, or until the squash is fork tender.
- Cut the squash in half where it starts to narrow, then peel the squash and cut off the very ends. Cut the large round part in half and scoop out the fibers and seeds (if you can’t get all of the fibers it’s okay – they will bake into the pasta and go unnoticed).
- Carefully slice the neck of the squash into long planks. Try not to make them super thick.
- Take each of the halves of the round part and put the hollow side down. Slice it into noodles the same thickness as the planks in the step above. They should look similar to thin cantaloupe slices.
- Add sauce to the bottom of a baking dish. Layer butternut noodles, then top with sauce and meat or bolognese, ricotta, then parmesan. Repeat until all of the noodles are used, then top with more cheese before baking!
- Bake the lasagna for about 20 minutes, then let the lasagna rest for at least 20 minutes. Resting allows the sauce and squash to cool so that the liquid doesn’t run all over the place – it also makes it easier to cut!
This can be made ahead of time and baked when needed.